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Roast Lamb done the 'Greek' way (serves 8)

     

Ingredients:

   

1 large leg of lamb (about 3kg)
6 garlic cloves
1 bunch of oregano
1 lemon - use zest & juice
4/5 tablespoons of olive oil
1 & a half kg of new potatoes
400g can of chopped of tomatoes
large handful of pitted kalamata olives



 
  1. Heat oven to 240C / fan 220 / gas mark 9
  2. Pound the garlic, half of the oregano, lemon zest and a pinch of salt into a pestle & mortar, then add the lemon juice and a drizzle of olive oil
  3. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes
  4. Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste.
  5. Nestle the lamb amongst the potatoes and roast on high for 20 minutes. Then reduce the temperature to 180C / fan 160 / gas mark 4.
  6. Roast for 1 hour & 15 minutes for medium-rare, adding another 15 minutes if you prefer your lamb medium
  7. Baste the lamb a few times with the juices and toss the potatoes. When the lamb is done, remove from the tin and let it rest
  8. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm
  9. Place the roasting tin over a medium flame, add the tin of tomatoes and olives to the pan juices, then simmer for a few minutes
  10. Serve the greek lamb with the potatoes & sauce and a simple greek salad.
     
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